Paleo Baked Potato Salad is a rich flavorful simple dish that is loaded with roasted vegetables, spices, and bacon. It takes only 5 minutes to prep and can be made ahead of time and stored at room temperature. Making it the perfect recipe to serve at a party or large gathering.
Happy Tuesday!
Can you believe we are already into the second week of November? Thanksgiving is a little more than two weeks away. Have you planned your menu?
I have but don’t think I am all that organized.
While you are reading this I am in California with my hubby and friends celebrating a birthday, I am sure I am eating too much food, and hopefully enjoying all that west coast sunshine. But, since I knew I would be out of town, I tried to get myself organized before we left by writing out the menu for Thanksgiving and a sudo grocery list.
Why sudo on the grocery list you may ask, because I always forget to add stuff to my list, and sadly most times I remember as I am in my car pulling out of the grocery store parking lot. So, if you see a woman cursing and angry as she is pulling out of a grocery store, now you know why.
Anyway, I have my menu planned, and because I end up cooking for a large crowd I am always trying to come up with recipes that are simple and can be made ahead. These Paleo Baked Potatoes are just the thing. Made with simple ingredients, which includes zero dairy, it means I can make these ahead of time and keep them warm until it is time to serve.
These potatoes are not only for Thanksgiving, they are just as great during the week along any of your weeknight favorites.
I hope you give this recipe a shot, it is simple in its preparation but beautiful in its flavor.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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Paleo Baked Potato Salad
Ingredients
- 1 1/2 lb fingerling potato try to use medley if you can find them, cut into bite size pieces
- 1 cup red onion cut into 1/2” pieces {about a small red onion}
- 5 strips of uncured bacon diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 400°
- Place potatoes, olive oil, salt, pepper and italian seasoning in a bowl, toss to coat.
- Spread out on baking sheet in a single layer and bake for 10 minutes.
- Remove toss onion and bacon into potatoes and return to the oven for 20 minutes. Or until bacon is cooked and crispy.
- Remove, plate and serve.
Categories:
Oh man I love fingerling potatoes! Hands down one of my favorites, they are perfect when roasted. This salad sounds incredible Amy and your photos are gorgeous!
Thanks Krista! I agree fingerlings are the way to go!
Love these roasted beauties!!
I cannot believe Thanksgiving is a short two weeks away. Also freaking out that New Year’s Eve is just around the corner! I’m not ready for 2016!
I love potatoes, especially fingerlings!
This is SO my kind of potato salad! I loathe the kind they have here in Germany (which is basically the same kind as in the US!) And love that there’s bacon involved. 😀
I always forget something at the store too, and especially before a party or holiday! This looks like the perfect side dish for Thanksgiving. I love how easy it is, but still so many flavors.
I can’t believe it’s the second week of November either. These look amazing. I’d eat them erryday.
Hope you are having fun on your trip! This sounds amazing!
Thanks Nancy, I had a great time on the trip! This is a great recipe for anytime, because it is so easy to prepare. Enjoy!